Hello everybody!

As some of you probably have seen on my Instagram, on April, I was one of the winners of #crownyourpuds competition. To take part in it you only have to use the hashtag #crownyourpuds for your baking creations and a judge, nominated by Rodda’s, chooses every month 1 or more pictures; the winners receive a goody bag full of Rodda’s products.

This time I received a tea towel and a shopping bag with the lovely Rodda’s logo and a lot of fresh products like Cornish butter, clotted cream, shortbread biscuits and fudge. With some them I baked a delicious cheesecake and here’s the recipe for you 🙂

Saffron cheesecake

Prep Time:20 minutes
Cook Time:20/30 minutes
Passive Time:1 hour
Servings:10people

Ingredients

  • For the biscuit base
  • shortbread biscuits: 250 grams
  • unsalted butter melted: 150 grams
  • For the batter
  • ricotta: 380 grams
  • corn flour: 1 tbsp
  • caster sugar: 115 grams
  • big eggs: 3
  • double cream: 80 grams
  • clotted cream: 80 grams
  • salt
  • saffron powder or some saffron strands: 1 sachet
  • For the decoration
  • double cream or clotted cream (as needed)
  • fresh fruit (as needed)

Instructions

  1. The day before put the ricotta into a colander over a bowl, cover with cling film, put a weight on top and set in the fridge.
  2. Tip the biscuits into a food processor, blitz to crumbs and pour in the melted butter. Press the biscuit mixture into 10 greased aluminium foil oval mini cases (you can use also a 24 cm springform round pan but you have to double the batter quantity).Set in the fridge for an hour.
  3. In a big bowl mix the sugar, corn flour and saffron powder (if you use the strands put them into the double cream for a couple of hours then remove them) , add the ricotta,egg yolks (riserve the whites), a pinch of saltand beat with a balloon whisk. Once you have a smooth butter add the clotted cream and slowly the double cream. Stir well to have a batter without any lump.
  4. Beat the egg whites to stiff peaks and gently fold them into the mixture.Pour on the biscuit bases and bake in the preheated oven at 170°C for about 20/30 minutes until golden and firm. Turn off the heat and leave the cheesecakes into the oven for 2 hours.
  5. Set the cheesecakes into the fridge for a couple of hours then decorate with whipped cream or clotted cream and fresh fruit.

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